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Inspiration: When it comes to Indian food, I can truly never get enough. I have just a handful of curries that I make over and over again at home, but I’d love to have many more recipes stashed away in my back pocket. So here’s to that goal.

What We Loved: This was a nice mild curry that was different than many of the other curries that we’ve eaten or made. A lot of times I’ve found that curries are very spicy, complex, and heavy (which I love), but this one had a nice mellow flavor that was a good chance of pace. I feel like the meaty, earthy flavor of lamb always goes so perfectly in curries, and we both really loved that the lamb was in the form of meatballs in this curry (meatballs are the best!). The lamb paired very well with the creamy sauce and the slightly understated flavor of the turmeric and other seasonings. We ate this curry alongside some simply buttered and salted green beans for a lovely meal.

Tips: The coconut milk definitely added just a touch of sweetness to this dish. If you want to avoid that, you could use cream or half and half instead. I also mistakenly added twice as much turmeric as needed (1 teaspoon instead of 1/2), so my dish might look a little more yellow than yours. I listed the correct amount in the recipe below.